These delicious vegan Chinese dumplings are filled with scrambled 'egg', chives, ginger and toasted sesame and taste great steamed, boiled or fried. Make for the perfect breakfast, lunch or even dinner with brown vinegar or chilli oil.
Servings: 40 dumplings
- 390 g firm tofu
- 6 spring onions
- 1 tbsp crushed ginger
- 2 tbsp sesame oil
- ¼ tsp turmeric
- 40 dumpling wrappers can be gluten-free
- Salt to taste
To make the filling, crumble the block of firm tofu in a frying pan.
Cook for around 5 minutes until liquid has reduced.
Add the ginger, turmeric, sesame oil and chives and cook another 1-2 minutes then remove from the heat and allow to cool.
Place a heaped teaspoon of filling(when cold) in the centre of each wrapper and roll up by shaping first into a half moon and pinching the top. Poke the corners inside at each end then bring one side out from both ends and pinch down, using a little water as glue. It sounds more complicated than it is!
Place in a steamer (or boil) for 10-15 minutes.
Serve with brown vinegar or chilli oil.
- Gluten-free dumpling wrappers can also be used, including those made from glutinous rice flour.
- Any filling can be added to the dumplings, such as spicy peppers and tofu, pickles or fried cabbage.
- The Chinese dumplings can be steamed or boiled.
- Once they are cooked via steaming or boiling, the dumplings can also be lightly pan-fried to obtain a crispy texture outside.
Calories: 37kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 102mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg